Fluffy & soft idlis that are tasty & healthy…
South Indian cuisine is renowned for its delightful array of vegetarian dishes that tickle the taste buds and nourish the soul. Among these, idli holds a special place. Idlis are steamed, spongy rice cake that is not only a breakfast favorite but is cherished across the subcontinent. One idli variation that deserves a spotlight is the Moong bean and Urad dal idli. This delightful dish offers a unique twist on the classic idli, packing it with extra nutrition and flavor.
Why Moong bean and Urad dal Idli?
- Nutrient-Rich: Moong beans and urad dal are excellent sources of protein, fiber, and essential vitamins and minerals, making this idli a wholesome meal.
- Easy Digestibility: The natural enzymes in urad dal and the gentle flavors of moong bean make this idli easy on the digestive system.
- Gluten-Free: This idli is naturally gluten-free, making it suitable for those with gluten sensitivity or celiac disease.
- Fermentation Benefits: The fermentation process enhances the bioavailability of nutrients in the idli, and it’s known to improve gut health.
The combination of moong bean and urad dal adds a new dimension to the idli, making it an ideal choice for health-conscious individuals and those who simply love good food. Try this recipe, and you’ll discover the joy of savoring soft, fluffy, and wholesome idlis with every bite.
Enjoy with coconut chutney, tomato chutney, or a bowl of aromatic sambar for a truly authentic experience.
- Moong bean, whole- 1 cup
- Urad dal, whole or split- ½ cup
- Water, while grinding- 2½ cups
- Salt- 1 tsp
- You'll be able to make 20 idlis with this recipe, you can double or triple the recipe.
- I've taken whole moong beans & split urad dal, whole urad dal can also be used.
- Add the moong bean & urad dal to separate bowls & soak in water for 5 hours.
- After 5 hours of soaking, drain the water & rinse the moong bean & urad dal under running water taken in a strainer.
- First, add the soaked moong bean to a blender jar along with 1½ cups water & grind to a smooth batter without any lumps.
- Pour the batter into a bowl or Instant Pot stainless steel inner pot.
- To the same blender jar, add the soaked urad dal along with 1 cup water & grind to a smooth batter.
- Add the urad dal batter to the moong dal batter.
- Important step: using your clean hand, beat the batter well for at least 3 minutes this will help to aerate the batter & the idlis will turn super fluffy.
- I fermented the batter in my Instant Pot-yogurt setting. Keep the inner pot with the batter into the main pot, close with the lid (sealing ring is not required as in the yogurt setting there is no pressure cooking, it's just incubating the batter at a low temperature). Select the yogurt setting, set the temperature to normal & set the time to 8 hours. Do this overnight.
- If you live in a warm place, you can keep the bowl with the batter on the countertop overnight. Or preheat the oven to the lowest temperature for 5 minutes, turn off the oven & keep the batter in the oven overnight for fermentation, this will enhance the fermentation.
- The next morning, the batter will be beautifully fermented, it was really soft.
- For making idlis, I didn't add any additional water to the fermented batter, the consistency was perfect.
- The batter consistency has to be perfect not too thick nor watery, very thick batter will result in hard idlis.
- Add salt to the batter & combine well.
- Grease the idli plates with oil.
- Pour the batter onto the holes & stack up the plates.
- I added 1 cup water to the idli cooker & keep the stacked plates into the cooker.
- Place the idli cooker over medium heat & steam cook for 10 minutes till the whistle from the cooker gets high.
- Take the cooker off the heat. Let stand for 5 minutes & then open the lid.
- Take the plates off the cooker.
- Let cool down for a bit.
- Run a knife through the edges & slide the idlis to a plate.
- These idlis have turned super fluffy & pillowy soft, tasted delicious.
- Enjoy with sambar or your favorite chutney.
